The best chicken fried steak recipe brings a comforting taste of home right to your kitchen table. It’s that wonderfully tender steak, coated in a perfectly seasoned, crispy batter and fried to a golden perfection. Often, it’s crowned with a luscious, creamy sausage gravy that makes every bite utterly divine. This dish is a true classic, perfect for a hearty breakfast, a satisfying Sunday supper, or any time you crave a meal that feels like a warm hug.
Making this classic dish at home might seem a little daunting, but it’s actually quite simple, and the results are so rewarding. We’ll walk through each step to ensure you get that amazing texture and flavor. Imagine the flaky crust meeting the tender steak, all brought together by that rich, savory gravy. It’s a sensory experience that reminds me of family dinners when I was growing up, simple meals that brought everyone together and made ordinary evenings feel special.
What is Chicken Fried Steak?
Chicken fried steak, often called country fried steak, is a beloved American comfort food. It’s essentially a thin cut of beef steak that has been pounded thin, breaded, and pan-fried until golden and crispy, much like fried chicken. The name comes from the preparation method, not from chicken being an ingredient. It’s a simple yet incredibly satisfying dish, deeply rooted in Southern American cuisine.
What makes this dish so special is the contrast in textures: the satisfying crunch of the fried coating against the remarkably tender, juicy steak underneath. It’s typically served smothered in a creamy, savory gravy, often a milk-based white gravy or, as in our recipe, a delicious sausage gravy. This combination makes it a wonderfully hearty meal, perfect for chasing away chills or simply indulging in a moment of pure comfort.
Reasons to Try This Chicken Fried Steak Recipe
This chicken fried steak recipe is a winner for so many reasons, especially if you’re looking for a dish that feels special without requiring hours in the kitchen. It delivers incredible flavor and texture that rivals any restaurant, but with the warmth of a home-cooked meal. Plus, the satisfaction of making it yourself, seeing that golden crust form and smelling that savory gravy bubble, is truly rewarding.
It’s a perfect recipe for families, for those chilly evenings when you need something comforting, or even for a weekend brunch that feels a bit more festive. Even if you’re new to cooking, breaking down each step makes it approachable. And for those busy weeknights, knowing you can whip up something this delicious and satisfying can make all the difference. It’s a meal that brings smiles and comfort, exactly what cooking should be about.
Ingredients Needed to Make The Best Chicken Fried Steak Recipe
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2 lb cube steak (about 4 pieces), pounded to ¼ inch thickness
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Salt and freshly ground black pepper to taste
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1 ½ cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 tablespoon Montreal Steak Spice (or your favorite steak seasoning blend)
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1 teaspoon garlic powder
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1 ½ cups buttermilk
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1 large egg
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3 cups avocado oil for frying (or other high-heat neutral oil like canola or vegetable oil)
For the Creamy Sausage Gravy:
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10-12 oz breakfast sausage (pork-free, like turkey or chicken sausage), cut into tiny pieces or grated
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3 tablespoons unsalted butter
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⅓ cup all-purpose flour
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Salt and freshly ground black pepper to taste
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2 cups low-sodium chicken broth
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½ cup heavy whipping cream
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2 tablespoons fresh parsley, finely chopped (for garnish)
Instructions to Make The Best Chicken Fried Steak Recipe – Step by Step
Step 1: Prepare the Steak
First, let’s get our steak ready. If your cube steak isn’t already thin, place each piece between two sheets of parchment paper or in a plastic bag and gently pound it with a meat mallet or the bottom of a heavy pan until it’s about ¼ inch thick. This not only tenderizes the meat but also ensures it cooks evenly. Once you have your perfectly thin steaks, season both sides generously with salt and pepper. This initial seasoning is crucial for building flavor right into the meat.
Step 2: Set Up the Breading Station
Now, let’s create our dredging station. In one shallow dish, measure out the 1 ½ cups of all-purpose flour. This will be our first coating. In a second shallow dish, gather the dry ingredients for our seasoned flour dredge: the 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 tablespoon of Montreal Steak Spice (or your chosen steak seasoning), and 1 teaspoon of garlic powder. Add a pinch of salt and pepper to this dish too, and give it all a good whisk to combine. Having these dishes prepped makes the breading process smooth and efficient.
Step 3: Prepare the Buttermilk Batter
For our wet batter, take the second shallow dish you set aside. Pour in the 1 ½ cups of buttermilk, which will help create a wonderfully tender crust. Crack in 1 large egg. Whisk these together until the egg is fully incorporated into the buttermilk. This simple mixture acts as the binder, ensuring our seasoned flour coating adheres beautifully to the steak, creating that classic crispy exterior we all love.
Step 4: Bread the Steaks
It’s time to get these steaks coated! Take one seasoned steak at a time. First, dredge it thoroughly in the plain flour, making sure it’s completely covered on all sides. Shake off any excess flour. Then, dip the floured steak into the buttermilk and egg mixture, letting any excess drip off. Finally, place the wet steak back into the seasoned flour mixture, pressing gently to ensure a thick, even coating. Repeat this process for all the remaining steaks. The double coating in flour is key for that extra crispy texture.
Step 5: Fry the Chicken Fried Steak
Grab a large, sturdy skillet – a non-stick one works wonderfully here – and pour in your 3 cups of avocado oil. Heat the oil over medium-high heat. You want the oil hot enough to sizzle immediately when you test it with a drop of batter, but not so hot that it smokes. Carefully lay 1 or 2 breaded steaks into the hot oil, being careful not to overcrowd the pan, as this can lower the oil temperature and result in greasy steak. Fry for about 3 to 5 minutes per side, until the coating is a deep golden brown and delightfully crispy. Using tongs, carefully remove the cooked steaks and place them on a plate lined with paper towels to drain any excess oil. Keep them warm in a low oven while you prepare the gravy.
Step 6: Cook the Sausage for Gravy
Now for the star of the gravy: the sausage! In the same skillet (you can drain off most of the frying oil, leaving about 1-2 tablespoons, or use a separate pan), add your 10-12 oz of breakfast sausage, broken up. Cook it over medium heat, stirring occasionally, until it’s nicely browned and crumbles are golden, about 3-5 minutes. If there’s excess grease, you can drain most of it off, leaving a little behind for flavor. Remove the cooked sausage crumbles and set them aside on a plate.
Step 7: Make the Gravy Base
In the same skillet, add the 3 tablespoons of butter and let it melt over medium heat. Once melted and bubbly, whisk in the ⅓ cup of all-purpose flour. Cook this mixture, stirring constantly, for about 1 minute. This step, called a roux, cooks out the raw flour taste. Slowly, pour in 1 cup of the chicken broth while whisking continuously. Continue whisking until the mixture starts to thicken. Add the second cup of chicken broth slowly, still whisking, to create a smooth sauce.
Step 8: Finish the Gravy and Combine
Once the gravy base is smooth and thickened from the chicken broth, pour in the ½ cup of heavy whipping cream. This adds a beautiful richness and creamy texture. Whisk it in until fully combined and the gravy is smooth and luscious. Season the gravy with salt and pepper to your taste. Finally, return the cooked sausage crumbles to the skillet with the gravy. Stir everything together gently. Let it simmer for just a minute to allow the flavors to meld. The gravy should be thick enough to coat the back of a spoon.
Step 9: Serve and Garnish
Your delicious chicken fried steak and creamy sausage gravy are ready to be enjoyed! Plate a golden-brown steak, generously spoon the hot sausage gravy over the top, making sure to get plenty of those savory sausage crumbles. Garnish with the finely chopped fresh parsley for a pop of color and freshness. This dish is wonderful served with classic sides like fluffy mashed potatoes, green beans, or a simple salad.
Chef’s Tips for a Perfect Result
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Ensure your oil is hot but not smoking before adding the steaks. A temperature around 350°F (175°C) is ideal for achieving a crispy, golden crust without burning.
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Don’t skip the baking powder and baking soda in the flour dredge. They help create a lighter, crispier coating.
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Pound the steak thinly and evenly, about ¼ inch thick, for tenderness and quick, uniform cooking.
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Double-dredge the steak: flour, then batter, then flour again. This creates a thicker, crispier crust that holds up well during frying.
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For the gravy, whisking constantly is key to a smooth, lump-free sauce. A whisk is your best friend here!
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Let the steak rest for at least 30 minutes at room temperature before cooking. This helps it cook more evenly and become more tender.
Variations and Substitutions
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Gluten-Free Alternative: Use a gluten-free all-purpose flour blend for both the coating and the gravy. For the gravy, a gluten-free flour mix or a cornstarch slurry (2 tbsp cornstarch mixed with 4 tbsp cold water, added at the end) can be used to thicken. Ensure all other ingredients are certified gluten-free.
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Dairy-Free Option: For the batter, use unsweetened plant-based milk (like almond or soy) instead of buttermilk and egg. For the gravy, use vegan butter and a dairy-free milk alternative (like cashew or oat milk), and ensure your sausage is plant-based. The texture might be slightly different but still delicious.
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Different Steak Cuts: If you can’t find cube steak, thin cuts like sirloin or round steak can be pounded very thin. Tenderizing them well is essential.
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Spice Level Adjustment: For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the seasoned flour dredge. You can also use a spicier sausage in the gravy or a dash of hot sauce.
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Herb Variations: Experiment with fresh herbs! Chopped chives or a bit of fresh thyme added to the gravy along with parsley can offer a lovely twist.
How to Serve and Pair
The best chicken fried steak is a meal that calls for comforting accompaniments. It’s traditionally served with creamy, fluffy mashed potatoes, which are perfect for soaking up that glorious sausage gravy. A side of steamed green beans, or perhaps some buttered corn, provides a nice touch of freshness. For a brighter contrast, a simple side salad with a tangy vinaigrette or some classic dill pickles can cut through the richness beautifully.
This dish is ideal for a hearty brunch, a special family dinner on a Sunday, or any occasion where you want to serve a truly satisfying and comforting meal. It’s the kind of food that makes you want to gather around the table and share stories. Remember to garnish with fresh parsley; it adds a lovely touch of color and a hint of freshness that complements the savory flavors.
Storage and Reheating
Refrigerator
Store leftover chicken fried steak and gravy in airtight containers in the refrigerator for up to 3 days. It’s best to store the steak and gravy separately to help maintain the crispiness of the steak. Ensure both are completely cooled before refrigerating.
Freezer
Freezing chicken fried steak can affect its crispiness. If you must freeze, wrap cooled steak tightly in plastic wrap, then in foil, and store in a freezer-safe bag for up to 1 month. Store gravy separately in an airtight container for up to 2 months. Thaw slowly in the refrigerator overnight before reheating.
Room Temperature
Leftovers should not be left at room temperature for more than 2 hours to ensure food safety. Always refrigerate any leftovers promptly.
Reheating
For the best results, reheat chicken fried steak in a single layer on a baking sheet in a preheated oven at 375°F (190°C) for 10-15 minutes, or until heated through and the coating is re-crisped. You can also reheat in a skillet over medium heat. For the gravy, gently reheat it in a saucepan over low heat, whisking occasionally, adding a splash of milk or broth if it becomes too thick. Microwaving is a quick option but may make the steak softer, so the oven or stovetop is preferred for retaining texture.
Nutritional Values
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Calories: 1375 kcal
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Protein: 58g
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Carbohydrates: 51g
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Fat: 104g
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Fiber: 2g
Approximate values.
Frequently Asked Questions (FAQ)
Can I use a different type of steak for this recipe?
Yes, you can use other thin cuts like sirloin or round steak, but they must be pounded very thinly to ensure tenderness and even cooking. Cube steak is preferred because its natural texture makes it exceptionally tender after pounding.
How do I know when the chicken fried steak is perfectly cooked?
The steak is done when the breading is a deep golden brown and consistently crispy on all sides. The internal temperature of the steak should reach 165°F (74°C), and the meat should be tender when pierced with a fork.
My chicken fried steak came out soggy or greasy, what went wrong?
Soggy or greasy results usually happen when the oil isn’t hot enough, or when too much steak is added to the pan at once, cooling the oil too much. Ensure your oil is at the proper temperature (around 350°F/175°C) and fry in batches.
Can I prepare components of this dish ahead of time?
You can pound and season the steaks a day in advance and store them, covered, in the refrigerator. The gravy can also be made ahead and reheated. However, breading and frying the steaks should be done just before serving for the best crispy texture.
What are the best ways to customize this chicken fried steak?
You can add different spices to the breading, like paprika or onion powder, for a flavor twist. For the gravy, consider adding a pinch of nutmeg or a dash of Worcestershire sauce to deepen the savory notes. Serving with different sides like roasted root vegetables offers another way to customize.
CONCLUSION
This best chicken fried steak recipe delivers a comforting and satisfying meal with its perfectly crispy coating and tender steak, all brought together by a luscious sausage gravy. It’s a timeless classic that’s surprisingly straightforward to make at home, turning simple ingredients into something truly special. The irresistible combination of textures and savory flavors makes this a dish you’ll want to make again and again.
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The Best Chicken Fried Steak Recipe with Creamy Sausage Gravy
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
- Yield: 4 servings 1x
- Category: dinner
- Method: Frying
- Cuisine: Southern American
Description
Crispy pan-fried steak smothered in rich, savory halal sausage gravy. A hearty Southern classic perfect for family dinners or comfort meals.
Ingredients
2 lb cube steak (about 4 pieces), pounded to ¼ inch thick
1 cup all-purpose flour
1 tsp salt
1 tsp garlic powder
1 tsp black pepper
2 eggs
1 ½ cups milk
½ cup halal sausage (ground beef or plant-based as alternative)
2 tbsp onion (diced)
1 ½ cups milk (or more as needed)
2 tbsp unsalted butter
1 tbsp flour (for thickening)
Instructions
Pat steak dry with paper towels. In a shallow bowl, mix flour, salt, garlic powder, and black pepper.
Dip each steak into bowl to coat evenly, shaking off excess.
Heat 1 tbsp oil in a large skillet over medium-high heat. Fry steaks 3-4 minutes per side until golden brown. Transfer to plate.
In the same skillet, melt butter. Cook halal sausage and onions until browned and fragrant.
Stir in 1 tbsp flour and cook 1 minute. Gradually whisk in 1 ½ cups milk, stirring constantly until gravy thickens.
Return steaks to skillet. Simmer 2-3 minutes to heat through. Adjust seasoning as needed.
Notes
Use halal-certified sausage or substitute with ground beef or plant-based sausage for non-pork option.
For extra crispiness, double-dip steak in flour mixture.
Gravy consistency can be adjusted by adding up to ½ cup more milk.
Store leftovers in airtight container for up to 3 days.
Nutrition
- Serving Size: 1 steak with ½ cup gravy
- Calories: 550
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 120mg
